Monday, October 24, 2011

Parmesan Pizza Dough

My husband and I started making our own pizza dough a few years ago. With my background and our love of pizza we thought it was easy enough so we tried it. We've made lots of recipes over the years but this is one that I really love. When it's make right it's almost like a Parmesan cheese cracker with pizza toppings, yum. It would also be lovely with some rosemary mixed in or as bread sticks. I've never tried it as bread sticks but I've talked about it :). I cut the dough into three and freeze two. Then I just thaw it in the refrigerator the night before and put it on the counter for an hour or two to come to room temperature. I roll it or press it by hand on a pizza peel sprinkled generously with cornmeal and top it. I've also posted some pictures of what the yeast should look like after about 5 minutes, nice and foamy. If it's not foamy after a few minutes don't bother using it because it's to old. The other picture is one-third of the dough ready to rise.

Pizza Dough

  • 2 (1/4-ounce) envelopes active dry yeast
  • 2 cups warm water (100° to 110°)
  • 5 cups all-purpose unbleached flour, divided
  • 1 cup coarse-ground whole wheat flour
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 1 1/2 teaspoons dried thyme
  • 1/2 teaspoon granulated garlic
  • 1 1/2 teaspoons Italian seasoning 
  • 1/3 cup grated Parmesan cheese (optional)
  • 1/2 cup plus 3 tablespoons extra virgin olive oil, divided 
  • Combine yeast and 2 cups warm water in a 2-cup liquid measuring cup, and let stand 5 minutes.
  • Combine yeast mixture, 3 cups all-purpose flour, whole wheat flour, next 5 ingredients and, if desired, cheese in a large mixing bowl; add 1/2 cup olive oil. Beat at low speed with an electric mixer until blended, stopping to scrape down sides as necessary. Stir in enough remaining all-purpose flour (about 1/3 cups) to make a stiff dough. (Dough will be smooth.)
  • Place dough and 1 tablespoon oil in a large lightly greased bowl, turning to coat top. Cover and let rise in a warm place, free from drafts, 45 minutes or until dough is doubled in bulk. Punch dough down.
  • Turn dough out onto a lightly floured surface, and knead 4 or 5 times. Divide dough into three equal portions, and shape into balls. Roll each ball into a 14-inch circle on a lightly floured surface. Place one 14-inch circle onto a lightly floured pizza peel; brush with 1 tablespoon oil, and prick with a fork. Add toppings to pizza dough.
  •  Place dough on a lightly floured pizza stone or baking sheet, and bake at 475° for 10 to 12 minutes.
  • Bake each pizza at 500° for 5 to 7 minutes or until browned and bubbly.
  • To freeze: Divide risen dough in three portions before kneading, and wrap in plastic wrap. Place in zip-top freezer bags; freeze up to 3 months. Thaw overnight in refrigerator.
Adapted from

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